Im wondering if anyone has any info on how best to extrapolate a hydrometer reading taken at a particular volume of must, in order to easily account for the extra water that will be added later?
What im thinking is this - im currently putting on a summer fruits wine, which I know will be rather frothy as it starts to ferment, so plan on starting it with a good headspace in the demijohn, then when the fermentation dies down topping it up with water to 5L, this of course will dilute it a bit. It also means that my initial SG reading of the must will be taken at about 3L not the final 5L.
So I want to know how to adjust/extrapolate the initial reading to take into account the subsequent dilution
with any luck the above will make sense to someone!
What im thinking is this - im currently putting on a summer fruits wine, which I know will be rather frothy as it starts to ferment, so plan on starting it with a good headspace in the demijohn, then when the fermentation dies down topping it up with water to 5L, this of course will dilute it a bit. It also means that my initial SG reading of the must will be taken at about 3L not the final 5L.
So I want to know how to adjust/extrapolate the initial reading to take into account the subsequent dilution
with any luck the above will make sense to someone!
